Spicy dry mushroom curry

Mushroom is one of our favorite. Here comes a south indian style dry curry. Goes well with any variety rice, sambhar rice n curd rice.

Ingredients:

1. Mushroom - 250 gms - cut into small pieces

2. Cooking oil - 4 tbs
3. Mustard seeds + urad daal (white lentil) - 1/2 tbs
4. Cumin seeds / Jeera - 1/2 tbs
5. Curry leaves - 4 nos
6. Dried red chillies - 4 nos (roughly broke into small pieces)
7. Big brown onion - 1/2 finely chopped
8. Kadalai paruppu /Splited channa daal / Splited peas - roughly 1 handful (soaked in water for 30 mins)
9.Turmeric powder - pinch
10. Coriander powder - 2 tbs (optional)
11. Red chilli powder - 1 tbs
12. Salt to taste
13. Coriander leaves for dressing

14. Grated fresh coconut - roughly one handful

Method:
1. Heat cooking oil in a pan, add mustard seeds + urad daal, once it splatters add cumin seeds, then curry leaves. After 10 sec add dried red chilli and saute for 30 sec. Now add chopped onion and cook till its transparent.

2. Drain water from soaked splited peas and add it to the onion, saute for a min. Add mushroom, turmeric powder, chilli powder, coriander powder, salt and mix well. Close the pan with a lid and cook the mushroom in medium flame. No need to add water. Mushroom ll lose moisture n that would be enough. If the gravy is too dry add 1/2 cup of water.

3. Remove the lid after 10 mins and check whether peas get cooked. Else stir and close the lid. Once peas is cooked sprinkle cilantro leaves & grated coconut, mix well and remove from flame.
Serve hot with rice/ chappathi.

Tricolor kurma / Tricolor coconut gravy

 Simple vegetarian kurma. Goes well with hot rice and chappathis.

Ingredients:

1. Chopped carrot, peeled & chopped potato, green peas - each 1 cup
2. Cooking oil - 4 tbs
3. Mustard seeds + urad dal - 1 tbs
4. Curry leaves
5. Onion & tomato - each 1 finely chopped
6. Turmeric powder - 1/4 tbs
7. Salt to taste
8. Edible coconut oil - 3 tbs

To grind:
Fresh grated coconut - 1/4 cup
Green chillies - 4 nos
Fennel seeds - 1/4 tbs
Garlic pods - 3 nos

Method:

• Boil and cook veggies with enough water in a pressure cooker / a wide pan till they turn tender. Keep it aside.
• Heat cooking oil in a pan, add mustard seeds, urad dal, curry leaves.
• Add onion, tomato, turmeric powder + salt and saute till tomato is cooked.
• Now add the veggies and mix well. After 2 - 3 minutes add the ground paste and cook for 5 mins.
• Switchoff the stove n garnish with chopped cilantro & coconut oil.

Quick tomato gravy / தக்காளி தொக்கு

I woke up late on one lazy morning and my hubby was hurrying up to work. I dont want to send him empty stomach (he hate cereals...) and quickly prepared this side dish for dosa. mmmm.... he was very happy and had one extra dosa! As usual very simple recipe.

Ingredients:
Cooking oil - 2 tbs
Mustard seeds + urad dal - 1/2 tbs
Curry leaves - 5 nos
Onion - 1
Tomato - 1
Ginger - small piece
Fresh coconut - 5 tbs
Salt to taste

Method:
1. Grind onion, tomato, ginger together into a fine paste and keep aside.
2. In a pan heat 2 tbs oil, add mustard seeds + urad, curry leaves and grinded paste @ 30 sec interval. Saute the tomato paste at medium flame (to set down the green smell).
3. In the meantime grind the fresh coconut to a fine paste. add this to tomato paste and stir for 30 sec.
4. Add salt + one cup of water & stir well.
5. Close the pan with a lid and let the gravy cook for 10 mins in medium flame.
6. Sprinkle chopped cilantro (optional) n serve hot with dosa/idli/chappathi.